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Reuben Sandwiches


  • Rye bread slices
  • softened butter
  • Thousand Island dressing
  • sauerkraut, drained well and heated
  • Swiss cheese slices, one for each sandwich
  • mustard of choice, optional
  • thin slices of corned beef


Place a 3-lb corned beef brisket in a large stockpot and cover it with water. Heat to boiling, then reduce the heat, cover the pot and simmer for about 1-1/2 to 2 hours, until tender. You can also add onions for more flavor, and if you're doing it for a meal, carrots, potatoes and cabbage can also be added towards the last 20 minutes of cooking. When it is done, I like to place it on a baking sheet and smother the top of it with a mixture of Creole mustard (I use Zatarain's) and brown sugar. Bake it for about 15-20 minutes to create a glaze. Now you've got the perfect corned beef for reubens. Spread the softened butter over the outside of each slice of bread, such as for grilled cheese sandwiches. Spread the Thousand Island dressing on the inside top half of bread. Spread mustard on bottom half, if desired. Place sliced corned beef on the bread, put sauerkraut on top and top with a slice of Swiss cheese and the bread. Heat a non-stick pan over medium heat and grill the sandwiches for about 2-3 minutes on each side, pressing down to flatten a bit with a spatula, until they are nicely browned and the cheese is melted.

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I like mixing the Thousand island Dressing with the sauerkraut then spread that on the bread when making Reubens


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